Name: Instant Pot® Fall Chili
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Olive oil - 1 tablespoon; White onion, chopped - 1; Ground sirloin - 1 pound; Apple cider vinegar - 1 tablespoon; Diced tomatoes - 1 (28 ounce) can; Kidney beans, drained and rinsed - 1 (16 ounce) can; Pumpkin Puree - 8 ounces; Ground ancho chile pepper - 2 tablespoons; Light brown sugar - 1 tablespoon; Ground cumin - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Worcestershire sauce - ½ teaspoon; Chipotle powder - ¼ teaspoon; Habanero hot sauce, or more to taste - ⅛ teaspoon; Cinnamon oil - 2 drops; 2 drops cilantro essential oil - 2 drops; 1 drop clove bud essential oil - 2 drops

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Fall Chili

1. Olive oil - 1 tablespoon

2. White onion, chopped - 1

3. Ground sirloin - 1 pound

4. Apple cider vinegar - 1 tablespoon

5. Diced tomatoes - 1 (28 ounce) can

6. Kidney beans, drained and rinsed - 1 (16 ounce) can

7. Pumpkin Puree - 8 ounces

8. Ground ancho chile pepper - 2 tablespoons

9. Light brown sugar - 1 tablespoon

10. Ground cumin - 1 teaspoon

11. Salt - 1 teaspoon

12. Ground black pepper - ½ teaspoon

13. Worcestershire sauce - ½ teaspoon

14. Chipotle powder - ¼ teaspoon

15. Habanero hot sauce, or more to taste - ⅛ teaspoon

16. Cinnamon oil - 2 drops

17. 2 drops cilantro essential oil - 2 drops

18. 1 drop clove bud essential oil - 2 drops

How to cook deliciously - Instant Pot® Fall Chili

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.

2. Stage

Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4. Stage

Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.